Whole 30 Butternut Squash and Eggs
Spiralized veggies, fried egg, and avocado! A dreamy paleo/Whole 30 breakfast!
easy breakfast recipe, Whole30 recipe
spiralized butternut squash
freshly ground black pepper
cut in half and sliced
Place a medium pan on high heat, add 2 tablespoons olive oil or ghee
When pan and oil are hot add squash, cook for 8-10 minutes stirring here and there, turn heat down when necessary
While squash cooks:
Cut avocado in half, remove pit and slice. Peel off skin and set aside
Place a small non stick pan on high heat, heating for at least 2 minutes
Add 1-2 tablespoons olive oil or ghee, so bottom of pan is well coated
Crack eggs into very hot pan and then turn down heat to medium
Allow eggs to cook undisturbed until whites are set and yolks are runny (if you like it cooked through turn egg half way through cooking time)
Season butternut with sea salt and pepper to liking, when edges are browned and crispy, plate. Add sliced avocado and eggs, drizzle with hot sauce and enjoy!